The Best Broccoli Potato Cheese Soup Recipe is the ultimate comfort meal — creamy, rich, and packed with cheesy flavor that warms you from the inside out. Whether you’re looking for a hearty winter soup or a simple one-pot dinner, this homemade version delivers restaurant-quality taste in under an hour.
Thank you for reading this post, don't forget to subscribe!This broccoli potato soup with cheese blends tender broccoli florets, creamy potatoes, and sharp cheddar for a thick, velvety texture that even picky eaters love. It’s wholesome, budget-friendly, and surprisingly easy to make — no fancy ingredients or long simmering required.
Why You’ll Love This Recipe
Creamy & Cheesy Goodness: Every spoonful is loaded with melted cheddar and smooth potato creaminess.
Easy One-Pot Wonder: Less cleanup, more flavor — all cooked in one pot.
Family Favorite: Kids and adults alike devour this cozy bowl of soup.
Wholesome Comfort Food: Filled with fresh broccoli, hearty potatoes, and real cheese.
Quick Weeknight Meal: Ready in under 45 minutes from start to finish.
Customizable: Add bacon, ham, or spice it up with cayenne for a twist.
Freezer-Friendly: Perfect for make-ahead lunches or easy reheating.
Budget-Friendly: Uses simple pantry staples and affordable veggies.
Ingredients for The Best Broccoli Potato Cheese Soup Recipe
Vegetables and Dairy
1 to 2 tablespoons butter – adds richness and depth.
1 onion, diced – builds the flavor base.
2 medium carrots, diced – adds subtle sweetness.
3 cloves garlic, minced – enhances aroma and taste.
2 large potatoes, peeled and chopped into ½-inch cubes – for thickness and creaminess.
16 ounces broccoli florets (fresh or frozen) – the star of the dish.
1 ½ cups shredded sharp cheddar cheese – melts for that gooey, cheesy texture.
1 cup milk – creates a smooth and creamy consistency.
Liquids and Thickeners
4 cups chicken stock – adds depth; use vegetable broth for vegetarian.
¼ cup cornstarch – helps thicken the soup naturally.
Seasoning
½ teaspoon salt
¼ teaspoon ground pepper
How to Make The Best Broccoli Potato Cheese Soup Recipe
1. Sauté the Vegetables
Melt butter in a large pot over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Stir in carrots, salt, and pepper; cook another 3–4 minutes. Add garlic and cook for 30 seconds — just until fragrant.
2. Simmer the Potatoes
Pour in the chicken stock and add the cubed potatoes. Bring to a gentle simmer and cover. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
3. Add Broccoli
Add the broccoli florets and simmer uncovered for another 10 minutes, allowing both vegetables to become fork-tender.
4. Thicken the Soup
In a small bowl, whisk cornstarch with milk until smooth. Slowly pour this mixture into the soup while stirring constantly. Simmer for a few minutes until the soup thickens slightly and becomes creamy.
5. Add the Cheese
Reduce heat to low and gradually add shredded cheddar cheese, stirring until melted and fully combined. Avoid boiling after adding cheese to prevent curdling.
6. Serve Hot
Ladle into bowls and serve warm. Top with extra cheese, croutons, or crispy bacon for a finishing touch.
Pro Tips
How do you make broccoli potato cheese soup thicker?
Use cornstarch slurry or mash some of the cooked potatoes directly in the pot to naturally thicken the texture.
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for vegetable broth and use vegetarian cheese.
How do you keep cheese from clumping in soup?
Add it off the heat and stir gradually. Shredding your cheese finely helps it melt evenly.
Can I use frozen broccoli?
Yes — just add it directly to the pot without thawing. It will cook perfectly during simmering.
Best Ways to Serve This Broccoli Potato Cheese Soup
Pair this creamy broccoli potato soup with:
Garlic butter breadsticks or crusty baguette slices.
Grilled cheese sandwiches for an indulgent combo.
Fresh garden salad for a lighter meal.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 320 | 16% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Carbohydrates | 30g | 10% |
| Fiber | 4g | 16% |
| Calcium | 20% | — |
| Vitamin C | 60% | — |
Storage & Leftovers
Refrigerate: Store leftovers in airtight containers for up to 4 days.
Freeze: Cool completely and freeze in portioned containers for up to 3 months.
Reheat: Warm on the stovetop over low heat, stirring occasionally. Add a splash of milk if it thickens too much.
Variations
Loaded Broccoli Potato Cheese Soup: Top with crispy bacon, sour cream, and green onions.
Low-Carb Version: Swap potatoes with cauliflower for a keto-friendly option.
Spicy Twist: Add cayenne or crushed red pepper for extra heat.
Vegan Option: Use dairy-free cheese and plant-based milk; replace butter with olive oil.
FAQs
Can I blend the soup?
Yes! For a smoother texture, use an immersion blender before adding cheese.
What cheese works best?
Sharp cheddar gives the richest flavor, but you can blend with Gruyère or Monterey Jack.
Can I make it ahead?
Yes, it reheats beautifully — just avoid freezing before adding the cheese for best texture.
Conclusion
There’s nothing quite like a steaming bowl of The Best Broccoli Potato Cheese Soup Recipe on a chilly day. It’s creamy, cheesy, and bursting with wholesome flavor — proof that simple ingredients can create something extraordinary. Whether you’re feeding your family or meal-prepping for the week, this soup guarantees comfort in every spoonful.